Preheat the oven to 160°C.
Season beef with salt and pepper and brown in a frying pan with oil for 3 minutes per side.
Transfer meat to a casserole dish and sauté shallots, celery, and carrots in the same pan until golden.
Add garlic to the vegetables, cook for one minute, and transfer the mixture to the casserole.
Deglaze the frying pan with wine, then pour into the casserole with stock, tomato purée, herbs, and mustard.
Cover with greaseproof paper and a lid, then bake for 3 to 3½ hours until tender.
Sieve the cooking liquid into a pan, pressing vegetables to extract a purée.
Simmer the sauce for 5 minutes until thick, then return the beef to glaze and heat through.